La Tourte de Fruits de Mer (Seafood Tourte) by Les Folies Brasserie

Feb 28, 2011 10:40PM
● Published by Ashley West

Presented by Les Folies Brasserie owner Alain Matrat and discussed by executive chef Yolanda Cruz, La Tourte de Fruits de Mer was created by the restaurant’s late co-owner Jean Claude Galan, whose inspiration and attention to perfection shines on. You too can cook this French masterpiece if you carefully follow the recipe’s detailed instructions.

Chef Yolanda Cruz: We do a lot of seafood casseroles and seafood linguini, so the Tourte is an evolution of these two dishes, but it is more involved with the fish stock and fish veloute; the basis of the seafood preparation that Jean Claude used all the time.

WUA:What makes this dish special to you? YC: It is one of my mentor’s favorite!

WUA: Are there any special cooking utensils/cookware used for this dish and how difficult is it to prepare?

YC: No, it uses everything that someone should have at home and it’s not too difficult if you follow the recipe.

WUA: Is this recipe a traditional recipe, or have you modified it?

YC: It is a true French classic!

WUA: What wine would you pair to this dish?

YC: A Sauvignon Blanc such as Sancerre white.

WUA: What do you like most about cooking?

YC: The creativity and the true classic French cuisine of Auguste Escoffier or Julia Child.

2) Add bays leaves to a large pan or pot. Warm the pot with a tbsp. of vegetable oil coating its bottom. Throw in the mirepoix and let sweat until tender. Add the fish bones, let sweat for a few minutes. Add the water and bring to a boil. 3) Let simmer for 20 minutes, then strain.

In a large pot, add onion, wine, vermouth, seafood broth, and fish stock. Bring to a boil for 10 minutes. 4) Add heavy cream and simmer until reduced by half. Thicken the veloute with a roux. 5) To make roux, melt butter in a separate pan over low heat, whisk in flour, and cook for four minutes, stirring constantly. Add the roux to the veloute and cook five minutes. Adjust seasoning with salt and pepper. Strain the veloute.

PASTRY SHELL FOR TOURTE2 frozen puff pastry sheetsMelted butter

Let puff pastry soften for five minutes and lay flat on cutting surface. Use 6” and 8” round plates or bowls and as cutting guides. 6) On one pastry sheet, cut two 8” circles. Repeat on the second pastry sheet, cutting two 8” circles. Cover a cookie sheet with wax paper, place two of the circles on the sheet, spaced evenly apart, and brush with melted butter. On the remaining two circles, center a 6” cutting plate inside the circle and cut to create a perfect ring. 7) Remove rings, gently press them on top of first circles, and score outer edges. Gently replace the remaining 6” circles by centering them in the newly ringed 8” circles to complete pastry shell. Brush all over with butter. Bake at 400 degrees for 15 minutes. Let cool. 8) Remove the inside top circle with a sharp paring knife, without cutting the bottom part. 9) Separate mussels and clams from shells and add Seafood Garnish to the tourte. Return the tourte to the oven for three minutes to heat, then pour over the Fish Veloute, and serve.